Easy Chicken Spaghetti

in Creamy Tomato Sauce

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Instructions

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1 Prep ingredients

Chop the chicken. Peel and chop the red onion. Halve the cherry tomatoes. Peel and grate the carrots

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2 Cook spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

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3 Start sauce

Meanwhile, heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken, carrots and onion and fry with a pinch of salt for 3-4 min. Add the garlic powder and cherry tomatoes and fry for 2 min further.

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4 Add and simmer

Add the chicken stock cube, measured water, honeytomato passata, dried oregano and black pepper. Simmer for 5 min.

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5 Serve

Finally add the cream cheese to the sauce. Stir until smooth. Toss the drained spaghetti in the sauce (see tips for fussy eaters). Divide among plates and garnish with the Grana padano and fresh basil.

Tips for fussy eaters

Serve the pasta, chicken and sauce separately.

Pro tip

Hide some green vegetables into the sauce, for example, grated zucchini or baby spinach.

Enjoy this creamy and delicious comfort food!

Cooking Time: 20 min

Cals 997 · Prot 66 · Carbs 123 · Fat 26

Ingredients

Number of people

Spaghetti

Spaghetti 250 Grams

For sauce

Chicken breast 300 Grams
Red onion 1 Piece
Garlic powder 2 Grams
Cherry tomatoes 150 Grams
Water 150 ML
Chicken stock cube 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato passata 200 Grams
Dried oregano 2 Grams
Black pepper 0.5 Tsp
Honey 15 Grams
Carrot 1 Piece
Cream cheese 80 Grams

To serve

Grana padano 60 Grams
Fresh basil 15 Grams

Enjoy this creamy and delicious comfort food!

Cooking Time: 20 min

Cals 997 · Prot 66 · Carbs 123 · Fat 26

Instructions

photo

1 Prep ingredients

Chop the chicken. Peel and chop the red onion. Halve the cherry tomatoes. Peel and grate the carrots

photo

2 Cook spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

photo

3 Start sauce

Meanwhile, heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken, carrots and onion and fry with a pinch of salt for 3-4 min. Add the garlic powder and cherry tomatoes and fry for 2 min further.

photo

4 Add and simmer

Add the chicken stock cube, measured water, honeytomato passata, dried oregano and black pepper. Simmer for 5 min.

photo

5 Serve

Finally add the cream cheese to the sauce. Stir until smooth. Toss the drained spaghetti in the sauce (see tips for fussy eaters). Divide among plates and garnish with the Grana padano and fresh basil.

Tips for fussy eaters

Serve the pasta, chicken and sauce separately.

Pro tip

Hide some green vegetables into the sauce, for example, grated zucchini or baby spinach.

Ingredients

Number of people

Spaghetti

Spaghetti 250 Grams

For sauce

Chicken breast 300 Grams
Red onion 1 Piece
Garlic powder 2 Grams
Cherry tomatoes 150 Grams
Water 150 ML
Chicken stock cube 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato passata 200 Grams
Dried oregano 2 Grams
Black pepper 0.5 Tsp
Honey 15 Grams
Carrot 1 Piece
Cream cheese 80 Grams

To serve

Grana padano 60 Grams
Fresh basil 15 Grams
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